FLAVOUR
The distinctive flavour of the RACEMOSA Coffee Bean has been described as
minty, dry, woody or forest-like, a hint of liquorice, slightly smoky and
natural bitter flavour, yet refreshingly light!

THE COFFEA RACEMOSA TREE IS ENDEMIC TO A NARROW COASTAL
STRIP ON THE PREVIOUSLY KNOWN MAPUTALAND
– the Coastal belt NORTH OF ST LUCIA
and of MOZAMBIQUE.
This scarce shrub or small tree (up to 6m), is found in coastal and dune
forests. Leaves and growth habits differ enormously from the commonly
found Arabica species. Leaves are thinly leathery. A decorative plant. Flowers:
White to pink, single or in small clusters in leaf axils, usually on leafless
tree (Oct. – Nov.). They are lovely and sweetly scented; flowering within 2
yrs.
Fruit:
When ripe, it has purplish fruit as to the Arabica’s red or yellow fruit.
It is round, up to 14 x 10 mm (Nov. – Jan.). They need ±2 months to mature.

Did you know?

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The Racemosa Coffee Bean is less than a third of the size of the Arabica
Coffee Bean.

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Due to this, & not bearing fruit profusely, six Racemosa trees will produce
the same weight in beans, as one Arabica tree.

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Like chocolate, coffee’s powerful flavours numb the palate for an hour, so it is
best not drunk before a delicate meal.

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When coffee is roasted, carbon dioxide develops within the beans; it escapes for
several hours with a force that ruptures seams of packages. For this reason most
suppliers would use one-way valve-lock bags, allowing excess carbon
dioxide to escape. Others rather allow ground coffee to stand before packing.
Carbon dioxide provides an inert atmosphere & acts as a preservative for the
delicate aroma of coffee. Whole roasted coffee beans contain a lot of carbon
dioxide. Ground beans contain less. It loses its freshness when exposed to the
air because of oxidation of the chemical ingredients that provide the flavour
and aroma – absorbing tasteless oxygen.

Before Mozambique’s independence in 1975 the Racemosa Coffee Bean was cultivated
for many years in Mozambique; and exported to Europe for a distinctive coffee.
This trade came to a standstill due to a 15-year civil war that followed their
independence in 1975.

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Until roasted, Coffee Beans have none of the flavour or taste of coffee.

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Processed raw coffee beans are referred to as ‘Green Beans’ – due to the
Arabican bean's colour.

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Coffee loses ± 25% of its weight in the roasting process.

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Full development of the flavour depends on the avoidance of under- or
over-roasting.

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Caffeine staves off fatigue, acts as a diuretic & stimulates the
digestive system.

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Coffee is ideal for periods of intense intellectual activity, as caffeine
reacts on the brain prompting sensory perception & alertness.

THE EVERGREEN COFFEA ARABICA TREE
The Arabica tree is indigenous to Africa & WIDELY CULTIVATED IN MANY
COUNTRIES. All coffee is grown in the wide tropical belt surrounding the
Equator between the Tropics of Cancer and Capricorn.
Flowers:
Flowers develop in clusters, are cream-white and produce a fragrance reminiscent
of jasmine. They last only a few days.
Fruit:Red when ripe, some varieties are yellow. They need 8-9 months
to mature - flowering in spring and maturing in autumn.General HistoryKaffa, a province in Southwest Ethiopia is considered the birthplace of
coffee, as it originated in the forests of Ethiopia. Arabs first exploited it.
It was, and still is, grown in the Yemen. Europeans first saw coffee in Arabia –
hence the name ‘Arabica’.
The earliest written reference is in 10th-century Arab writings. It is said that
in ±850AD an Ethiopian goat herder known as Kaldi discovered coffee when he saw
his goats cavorting in a field one day and wondered why they were acting so
exceptionally “goaty”. He noticed they were eating the fruit.
In 1637 the first European coffeehouses opened in England. Ludwig von Beethoven
always requested 60 beans per cup!

COFFEE BREWING:

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Use not less than 1heaped tablespoon (7g) per cup.

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Coffee becomes bitter if left longer than 20min on a burner.

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When a plunger is used, leave to brew for 3-4 min. Push the plunger down
slowy.

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The extraction of flavour is the poorest with filtermachines.

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It is said that Espresso contains less caffeine than filter or plunger
coffee. Caffeine is related to the time of contact of water to the ground
coffee. The quicker the process, the less the caffeine.

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Coffee should not be too hot if the full flavour is to be enjoyed.

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Never use the same coffee ground more than once.

STORAGE:

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Keep in consideration that
OXYGEN, LIGHT & MOISTURE destroys the delicate aroma and flavour of
coffee.

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Store in an airtight container. Flavour is lost when exposed to air. Keep the
smallest air space at the top of the coffee.

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Coffee can absorb odours easily.

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It is not a good idea to refrigerate
coffee. Condensation forming on coffee, taken in and out from the fridge,
destroys the flavour.

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Only freeze coffee if not used
within a couple of weeks; packet tightly around the coffee and placed in a
similar-sized airtight container. Keep in consideration that after freezing,
oils congeal and never regain their original consistency and distribution
throughout the coffee.

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Never pour coffee out of one container into another, as that is deliberate
exposure.